2 tablespoons olive oil
1 cup all-purpose flour
1 onion, finely chopped
1 (14 ounce) can chicken broth
1 (16 ounce) can whole kernel corn, drained
1 cup cooked white rice
1 (15 ounce) can chicken broth
1 1/2 cups chicken bouillon
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 teaspoon white sugar
Heat oil and dry rice in a small saucepan over medium heat. Add 1/2 cup flour and stir just until incorporated. Stirring constantly, cook until the rice is golden brown. Stirring occasionally, cook until the mixture thickens enough to coat the back of a metal spoon.
Stir in broth, corn, white rice, bouillon, salt, oregano, basil and crushed red pepper flakes. Pour into a large mixing bowl. Beat in sugar and salt. Cover and refrigerate overnight.
The next morning, preheat oven to 400 degrees F (200 degrees C).
When ready to serve, place a sheet of plastic wrap between your fingers and around the edge of a 9x13 inch roasting dish. Place dish on the rack in the oven. Heat oven to 350 degrees F (175 degrees C).
Bake (rice is done, so peel and cut into 1 inch thick slices) at 350 degrees F (175 degrees C) for about 3 hours.